1, snail powder
Snail powder is produced in Liuzhou, Guangxi. In 2020, the production technology of Liuzhou snail powder was listed in the national intangible heritage list. Snail powder is a very distinctive food. Taking snail soup as the soup base, the exquisite rice noodles are tender, tough and full, and the ingredients are Chili oil, peanuts, dried radish, sour beans, yuba, sour bamboo shoots, fungus and so on. It tastes fresh, cool, sour and spicy.
Among many ingredients, sour bamboo shoots are the soul of snail powder and the source of its "bad smell". Snail powder smells "smelly" and tastes fragrant, which brings many fans and is quite topical. Even with stinky tofu and durian, it forms a "stinky food world".
2. West Lake lotus root starch
West Lake lotus root starch is a specialty of Hangzhou. It used to be a tribute powder of the royal family. It has a unique flavor and rich nutrition. The processed lotus root starch is thin, fine in texture and red with white.
There are many lotus root starch on the market now, but most of them are instant lotus root starch. Only ancient lotus root starch can be regarded as real lotus root starch. The authentic ancient method of West Lake lotus root starch originated from lotus root fragrant Zhai, which has a history of 800 years and was a royal tribute in the Southern Song Dynasty.
The traditional manufacturing process is extremely complicated, and the whole process is divided into six processes: lotus root selection, stone grinding, precipitation, conditioning, manual cutting and brewing. Due to the complexity of production technology and industrial production, most craftsmen who make pure lotus root starch by ancient methods have no choice but to change careers, and the rare and precious traditional skills that can persist are gradually becoming a member of the intangible cultural heritage list.
3. Shanxi Taigu Cake
Taigu cake is a famous food in Shanxi province, enjoying the reputation of "king of cakes" and named after it is produced in Taigu County. Taikoo cake originated in Qing Dynasty. People who used to eat Taikoo cakes were either rich or expensive. Taikoo cake is crisp and fragrant, soft inside and tastes unchanged for a long time. It can be used as afternoon tea or given to friends and relatives.
In 2006, "traditional production technology of Taikoo cake" was included in the first batch of provincial intangible cultural heritage list in Shanxi Province. In recent years, with the development of the Internet, Taikoo Cake is not only liked by local people, but also popular on the Internet with its strength, and is also liked by foreigners.
Key points of making bagged snail powder
1. When the snail powder is softened for the second time, the water displacement should be strictly controlled. Too much or too little water will affect the taste. Some merchants will give a bag for measuring water and put it in according to the suggested amount of water.
2. The sour bamboo shoots and sour beans of snail powder are the source of odor. People who like snail powder especially like the taste. Sour bamboo shoots with high quality and full taste can greatly stimulate the saliva secretion of diners during the boiling process. If you really can't stand it, you can not put it or put it less, but then the snail powder will be soulless. In addition, it should be noted that this smell may make your kitchen full of strong smell.
3. The spicy oil package of snail powder is also an essential part. Good spicy oil is red and bright, spicy but not dry, which enhances color and fragrance and stimulates appetite. The taste and appearance of snail powder without spicy oil bag are much worse, so it is recommended to add it in moderation; But don't add too much, because the spicy oil bag is very spicy, and friends who can't eat spicy food suggest putting it below a quarter.